• Journal of Korean Tunnelling and Underground Space Association
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• v.19 no.1
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• pp.95-107
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• 2017

In this study, a preliminary study was undertaken for development of a tunnel incident automatic detection system based on a machine learning algorithm which is to detect a number of incidents taking place in tunnel in real time and also to be able to identify the type of incident. Two road sites where CCTVs are operating have been selected and a part of CCTV images are treated to produce sets of training data. The data sets are composed of position and time information of moving objects on CCTV screen which are extracted by initially detecting and tracking of incoming objects into CCTV screen by using a conventional image processing technique available in this study. And the data sets are matched with 6 categories of events such as lane change, stoping, etc which are also involved in the training data sets. The training data are learnt by a resilience neural network where two hidden layers are applied and 9 architectural models are set up for parametric studies, from which the architectural model, 300(first hidden layer)-150(second hidden layer) is found to be optimum in highest accuracy with respect to training data as well as testing data not used for training. From this study, it was shown that the highly variable and complex traffic and incident features could be well identified without any definition of feature regulation by using a concept of machine learning. In addition, detection capability and accuracy of the machine learning based system will be automatically enhanced as much as big data of CCTV images in tunnel becomes rich.

• Progress in Medical Physics
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• v.20 no.2
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• pp.80-87
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• 2009

Phase transformation, superelastic characteristics and variation of surface residual stress were studied for Nitinol shape memory alloy through application of UNSM technology, and life extension methods of stent were also studied by using elastic resilience and corrosion resistance. Nitinol wire of ${\phi}1.778$ mm showed similar surface roughness before and after UNSM treatment, but drawing traces and micro defects were all removed by UNSM treatment. It also changed the surface residual stress from tensile to compressive values, and XRD result showed less intensive austenite peak and clear martensite and additional R-phase peaks after UNSM treatment. Fatigue resistance could be greatly improved through removal of surface defects and rearrangement of surface residual stress from tensile to compressive state, and development of surface modification system to improve not only bio-compatability but also resistance to corrosion and wear will make it possible to develop vascular stent which can be used for circulating system diseases which run first cause of death of recent Koreans.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.611-622
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• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.749-758
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• 2019

The aim of this study is to provide a scientific basis for decision making regarding environmental damage in case of future chemical accidents by evaluating the ecotoxicity of 4 substances requiring preparation for accidents. For this purpose, acute and chronic toxicities of nitric acid, sulfuric acid, hydrogen peroxide, and ammonia solution, which can change the physical and chemical properties of soil to Paronychiurus kimi(Collembola) were investigated. The pH of artificial soil spiked with a series of test chemical concentrations was also measured. The pH of soil spiked with 10,000 mg kg^-1 of soil nitric acid, sulfuric acid, hydrogen peroxide, and ammonia solution were 2.86, 2.72, 7.18 and 9.69, respectively. The 28-d LC₅₀ of nitric acid, sulfuric acid, hydrogen peroxide and ammonia solution were 2,703, 5,414, 3,158 and 859 mg kg^-1 soil dry wt., respectively and 28-d EC₅₀ were 587, 2,148, 1,300 and 216 mg kg^-1 soil dry wt., respectively. These results indicated that the mortality and juvenile production of P. kimi were influenced by not only the soil pH but also by the reduced organic content and products produced by the reaction of soil with the tested chemicals. Given the fact that most substances requiring preparation for accidents can change soil characteristics, assessment and restoration methods that take into account changes in soil properties are needed for accurate decision making after chemical accidents.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.311-321
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• 2008

In order to improve the insufficient protein content of Jeung-Pyun with respect to sitology, as well as its fermentation process, this study prepared Jeung-Pyun doughs containing 0, 5, 10, 15, and 20 g of milk, respectively, and examined their mechanical and functional characteristics. The internal structure of the Jeung-Pyun was observed by SEM. With regard to color, the L-value increased with increasing amounts of added milk, and the highest value (65.43) occurred in the group containing 20 g of added milk; however, there were no significant differences among groups. The group containing 20 g of added milk also presented the highest a-value, and the samples with added milk had higher b-values than the control. At 8 hours of fermentation, the 10 g- and 15 g-added milk groups had viscosities of 5726.67 and 6600 respectively; viscosity increased with increasing amounts of milk, and the added-milk groups had significantly higher values than the control group. Hardness also increased with increasing amounts of added milk. However, there were no significant differences in resilience and cohesive power among the groups. The groups containing 5 and 10 g of added milk had the lowest cohesion and break values. For appearance, the group without added milk had the whitest color. Pore size decreased and showed less uniformity as the amount of added milk increased. The unique tackju aroma of Jeung-Pyun decreased significantly as the level of added milk increased, and the 20 g addition presented the lowest value. The 10 g-added milk group had the highest level of sweetness, and sourness increased with increasing amounts of added milk. For softness, the control group was estimated as slightly softer than the added-milk groups. The stickiest sample was generally preferred when considering taste, white color, and sweetness. Among the quality characteristics, having greater stickiness, resilience, moisture, and softness was better in terms of chewing. Overall, the size of the Jeung-Pyun containing 10 g of milk was even and well-developed.

• Korean Journal of Environment and Ecology
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• v.27 no.1
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• pp.52-63
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• 2013

Benthic macroinvertebrates were investigated in Yongdam-dam and Hapcheon-dam resions from June to October 2011, Korea. Yongdam-dam and Hapcheon-dam are geographically contiguous, but they are classified as other water system. Experiment site(YE-1, 2, 3; HE-1, 2, 3) which is thought to be affected by dam, control site(YC-1, 2; HC-1, 2) which is thought not to be affected by dam were selected. Species composition, macroinvertebrate communities, composition of the functional feeding groups, habitat orientied groups and community stability were assessed Yongdam-dam and Hapcheon-dam regions. Ten sites were selected for quantitative(Surber sampler $30cm{\times}30cm$) of benthic macroinvertebrates. As a results, a total of 6,369 individuals including 69 species, 33 families, 12 orders, 6 classes and 4 phyla were recognized in Yongdam-dam region. Also, a total of 5,728 individuals including 81 species, 44 families, 13 orders, 5 classes and 4 phyla were recognized in Hapcheon-dam region. Dominance index was 0.27~0.50(mean${\pm}$SD $0.38{\pm}0.09$), diversity index was 2.22~2.97($2.67{\pm}0.29$), evenness index was 0.63~0.76($0.72{\pm}0.06$) and richness index was 4.43~7.06($5.69{\pm}0.99$) in Yongdam-dam region. Dominance index was 0.40~0.81($0.59{\pm}0.18$), diversity index was 1.40~2.39($2.00{\pm}0.43$), evenness index was 0.38~0.68($0.56{\pm}0.13$) and richness index was 4.04~5.80($4.95{\pm}0.70$) in Hapcheon-dam region. In the functional feeding groups, filtering-collectors and gathering-collectors were the highest in the whole sites. In the habitat orientied groups, burrowers, clingers and swimmers were considerably occupied in all sites. As a result of community stability analysis, experiment sites has been identified much as species high resistance and resilience to environmental changes in Yongdam-dam. Control sites has been identified much as species low resistance and resilience to environmental changes in Hapcheon-dam. Species belonging to the Igroup is considered to be important in the river ecosystem stability of large dams downstream areas.

• Journal of Korean Society of Disaster and Security
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• v.14 no.4
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• pp.69-80
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• 2021

This study tried to suggest improvement measures by discovering problems or matters requiring improvement among the annual regional safety evaluation systems. Briefly introducing the structure and contents of the study, which is the introduction, describes the regional safety evaluation method newly applied by the Ministry of Public Administration and Security in 2020. Utilization plans were also introduced according to the local safety level that was finally evaluated by the local government. In this paper, various views of previous researchers related to regional safety are summarized and described. In addition, problems were drawn in the composition of the index of local safety, the method of calculating the index, and the application of the current index. Next, the problems of specific regional safety evaluation indicators were analyzed and solutions were presented. First, "Number of semi-basement households" is replaced with "Number of households receiving basic livelihood" of 「Social Vulnerability Index」 in the field of disaster risk factors is replaced with "the number of households receiving basic livelihood". In addition, the "Vinyl House Area" is evaluated by replacing "the number of households living in a Vinyl House, the number of container households, and the number of households in Jjok-bang villages" with data. Second, in the management and evaluation of habitual drought disaster areas, local governments with a water supply rate of 95% or higher in Counties, Cities, and Districts are treated as "missing". This is because drought disasters rarely occur in the metropolitan area and local governments that have undergone urbanization. Third, the activities of safety sheriffs, safety monitor volunteers, and disaster safety silver monitoring groups along with the local autonomous prevention foundation are added to the evaluation of the evaluation index of 「Regional Autonomous Prevention Foundation Activation」 in the field of response to disaster prevention measures. However, since the name of the local autonomous disaster prevention organization may be different for each local government, if it is an autonomous disaster prevention organization organized and active for disaster prevention, it would be appropriate to evaluate the results by summing up all of its activities. Fourth, among the Scorecard evaluation items, which is a safe city evaluation tool used by the United Nations Office for Disaster Risk Reduction(UNDRR), the item "preservation of natural buffers to strengthen the protection functions provided by natural ecosystems" is borrowed, which is closely related to natural disasters. The Scorecard evaluation is an assessment index that focuses on improving the disaster resilience of local governments while carrying out the campaign "Creating cities resilient to climate crises and disasters" emphasized by UNDRR. Finally, the names of "regional safety level" and "local safety index" are similar, so the term of local safety level is changed to "natural disaster safety level" or "natural calamity safety level". This is because only the general public can distinguish the local safety level from the local safety index.